Wednesday, July 15, 2009

APRICOT CRUMBLE-CRUMBLE AUX ABRICOTS

It has been quite hot lately, so I have not been very much into putting the oven on for a too long period of time or getting too busy in my sweltery and stuffy kitchen. Not forgetting that when it's a freakingly "tropical" summer day you don't really want to eat rich, hearty or steaming hot food...

That's the reason why I opted for making an "Apricot Crumble" that doesn't demand much effort nor uses the oven for more than 30 minutes, thus not transforming me into a perspiring mass of melting flesh with a flushed face. There's no need to sweat like a pig while baking nor to get heat exhausted in order to eat something that'll make your tastebuds happy!

I have just realized that, as strange as it sounds, I had never posted any crumble (also known as "crisp" in America) recipe before, although it is something I prepare quite often and all year long, according to the fruits that are in season. Well, it was time for me to remediate to that situation since I've practically been brought up on that rustic and humble British dessert speciality (it's savory counterpart also exists) which is an excellent and less fussy alternative to pies.

As I happened to have some delicious apricots on stock (as long as they are in season, I buy kilos of them every week), I thought that they would bring a wonderfully acidulated and perfumed note to the overall round and buttery taste of crumble. The result was simply delightful!

Method:1. Heat oven to 200° C (400° F) and butter the dishes.2. Divide the fruits evenly, putting the same amount of cut apricots into the 4 dishes.3. Sprinkle 1 Tbs light brown sugar (4x 1 tbs) and as much cinnamon as desired over the fruits.4. In a medium bowl, mix all the dry ingredients together and rub the butter into this mixture until it resembles bread crumbs.5. Divide this mixture in 4 and spread it evenly over the fruits in each dish.6. Bake for about 30 minutes, or until the fruits are cooked and the top is golden brown.7. Servir warm, at room temperature or cold.Remarks:You can replace the ground almonds by any ground nuts of your choice or by grated coconut.Instead of using light brown sugar, you can use castor sugar.the ground cinnamon is optional. Use the spices of your choice.

Funny..... Being in winter here, I forget about the heat of summer and how challenging it can be to bake. I was only thinking today I'd love to be in the kitchen with the oven on ALL DAY to warm up from the single digit temperatures outside. Must admit, I love winter for baking. So accommodating. This looks like a great option for summer. Thanks for the hint. Will have to remember this for Dec-Feb!

You sure know how to use fruit in season your photos are so beautiful those lime green polka dotted baking pans are wonderful and really show off the crumble superb. I always love visiting you blog it is so refreshing and reminds of summer breezes down at the beach for some reason I go away happier. Cheers from Audax in Australia